Roasted Squash and Mexican Black Bean Salad #SundaySupper

Hi Everyone!

I’m back with #SundaySupper and today’s mission is to make a sweet and savory recipe for all kinds of winter squash.  Oh boy, oh boy!  I LOVE squash!  I am excited for today’s recipes.  I can eat squash everyday!  It can be butternut, acorn, delicata and pumpkin.  It’s so good!!  I thought of a bazillion squash recipes but I had to go with one that I make all of the time, and I haven’t shared it with you and it contains one of my favorite ingredients, black beans!
Roasted Squash and Mexican Black Bean Salad
This is my Roasted Squash and Mexican Black Bean Salad. It’s healthy, easy to whip together and is most awesome to eat the day you make it or even the next day!! It’s made with roasted delicata squash, black beans, corn, jicama, tomato and avocado all sitting on a bed of romaine lettuce and it’s only flavored with freshly squeezed lime juice.
Roasted Squash and Mexican Black Bean Salad
The salad is light, full of flavor and just simply amazing! I made this for my dinner and made extra to take to lunch the next day. I packaged it up in a mason jar and it was just as fresh the next day. I squirted some lime juice over the top to keep the avocado and jicama fresh and not soggy. I’m really impressed that it didn’t turn soggy.
Roasted Squash and Mexican Black Bean Salad
The key to keeping it fresh is to package the lettuce separately and to layer it with the beans and corn on the bottom, then jicama, tomato and avocado. Squirt with that lime and you are all good. I didn’t feel the need to add dressing to this salad because of all the different flavors. You have the sweetness from the roasted delicata squash, and savory from the roasted corn and black beans. Jicama adds a nice crunch and the avocado makes it creamy. A quick little key-note;  I used frozen roasted corn from Trader Joe’s. I just heated it up in the microwave with a pinch of water and it turned out perfect. I do not have patience to wait for it thaw out.
Roasted Squash and Mexican Black Bean Salad

Roasted Squash and Mexican Black Bean Salad
Nutrition Information
  • Serves: 1 large salad
  • Serving size: 1
Prep time: 
Cook time: 
Total time: 
A healthy, nutritious, vegan salad made with roasted squash, black beans,corn and seasoned with just a pinch of lime juice.
Ingredients
  • 1 cup delicata squash, peeled, seeded diced small or butternut squash
  • ½ tsp. black pepper
  • ¼ tsp. salt
  • 2 cups romaine lettuce, chopped small
  • ⅓ cup black beans, rinsed, drained
  • ⅓ cup corn, thawed if frozen
  • ⅓ cup jicama, sliced small
  • ¼ cup tomato, diced small
  • ¼ cup avocado, diced small
  • ¼ cup cilantro, diced small
  • Juice of one lime
Instructions
  1. Preheat oven to 375 degrees F
  2. Line baking sheet with parchment paper
  3. Add squash to baking sheet and spray with cooking spray and sprinkle with salt and pepper; mix well. Place in oven and back for 10 minutes. Flip the squash and bake for about 10 minutes more or until squash is fork tender.
  4. Meanwhile in a bowl, add lettuce, black beans, corn, cooked squash, jicama, tomato and avocado. Top with avocado and lime juice.
Notes
Calories: 289.9, Total Fat 5.1 g, Saturated Fat 0.7 g, Polyunsaturated Fat 1.0 g, Monounsaturated Fat 2.7 g, Cholesterol 0.0 mg, Sodium 324.6 mg, Potassium 1,368.4 mg, Total Carbohydrate 57.0 g, Dietary Fiber 18.6 g, Sugars 4.2 g, Protein 10.6 g, Vitamin A 354.0 %,
Vitamin B-6 23.5 %, Vitamin C 135.2 %,Vitamin E 6.7 %, Calcium 13.9 %, Copper 15.5 %, Folate 62.8 %, Iron 29.2 %, Magnesium 26.3 %, Manganese 63.5 %, Niacin 21.5 %, Pantothenic Acid 18.8 %, Phosphorus 18.7 %, Riboflavin 14.9 %, Selenium 3.3 %, Thiamin 28.0 %,
Zinc 7.3 %


Roasted Squash and Mexican Black Bean Salad
Wow, I didn’t realize until now how much fiber is in this salad! Great Scotts! lol This is truly a wonderful light salad and is perfect for a quick week night meal or lunch!!

Now don’t forget to check out everyone else’s squash recipe. I will be sure to check them out first thing this morning! It’s my favorite part of my Sunday! I sit back, grab a cup of coffee and check out all the #SundaySupper posts.

Have a great rest of the weekend!

Toodles,

Jennifer
Roasted Squash and Mexican Black Bean Salad

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Comments

  1. I received a big jicama in a package the other day and was wondering what to make with it. I can clearly see it will be this salad. Oh yum!

  2. Wow! This looks so tasty and healthy and some of my most favorite flavors. I definitely need some jars for my fridge.

  3. Jennifer, your salad looks amazing! So fresh and healthy! Yum! Though by my clock I was live at 7am CST I did not make it into the links, so here is mine! http://30aeats.com/recipes/roasted-butternut-squash-chunky-chicken-soup-sundaysupper/

  4. This is such a great salad recipe for the hot season starting here! Such a neat idea to add roasted squash Jennifer. And it has no greens, which is something I get bored with easily in salads.

  5. This is a dish that makes me smile. The photo is beautiful, and the ingredients make my mouth water. Lovely salad, Jennifer!

  6. Wow, I love that this is both filling and light and refreshing at the same time, Jen. Absolutely delicious!

  7. Such an interesting combination!

  8. What a refreshing looking salad! Lots of squash recipes are warm and comforting but sometimes you just need something lighter. You nailed it!

  9. I want to dive into that!

  10. So great that this is so different from all the other dishes from today’s event. This would be the perfect dinner for me!

  11. Such a gorgeous salad, Jen!!! The colors are amazing and I know it must taste as wonderful as it looks!

  12. What a gorgeous looking salad, love everything about it!!

  13. That IS a lot of fiber. Is it coming from the squash? I love delicata squash and think it way underused in kitchens! I’m so glad you chose that squash to add to this wonderful salad. And thanks for the mason jar idea!

  14. I love delicatas… this looks so refreshing and bright

  15. I would TOTALLY snitch that mason jar full of this salad for my lunch tomorrow!

  16. Your salad looks amazing Jennifer! I love a hearty salad like this! Pinning!

  17. That is a GORGEOUS salad, Jennifer! Such beautiful colors and flavors! And I love the packed lunch tip. Who wouldn’t want such a fresh lunch on a gloomy winter day? It would cheer me right up!

  18. It’s summer here now and this salad is perfect for what I want to eat. Nothing better than a salad when it’s hotter than hell outside.

  19. What a great idea to use the squash in a salad! I don’t think I’ve ever seen it used like that before. Pinned!

  20. What a beautiful salad! I love that you kept it simple and topped it with lime juice and avocado, yum!

  21. This salad has so much good stuff going on in it, I am in love with it! Love all those flavors going one and the tips on easy transportation in a jar.

  22. Such a pretty and colorful dish!

  23. This looks like the very best lunch ever!

  24. Oh your salad sound so refreshing and delicious!Would love to try it for my lunch too 🙂

  25. So many great flavors going on here!

  26. I make a salad like this all the time but never thought to winterfy it with some squash. Sounds delicious.

  27. Ok, this salad is DEFINITELY up my alley – I am loving the combo of flavors and textures. Sign me up for some!

  28. I’ve made a roasted squash salad with sweeter flavors. I totally love your combo with black beans and Mexican flavors!

  29. This salad looks so colorful! Really tempting!

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